N’Joy is currently testing out Meal Prep locally, in ATL, GA. This is a BETA program and therefore we are selective with our choices in clients and the content we provide. We pride ourselves on our use of locally grown and cropped produce and all natural proteins, so options will be limited and customization will be discussed. Please email chefbrie@njoyeats.com for further details and questions. Meal prep is currently NOT available for shipping and NOT available as a standard option on our website.

It’s 2016 and N’Joy Eats has upgraded their look. Gone are the days of the neon turquoise, carnival theme with a difficult navigation. In it’s place is a minimal and beautiful interface that is easier for our clients to navigate through. We have upgraded our Corporate lunch program so that we have a more sleek, professional and more interactive procedure. These meals are homemade, health in mind, and hot and ready. The daily menus will be posted on our social media forums and you can call, email or text in your orders daily. N’Joy Eats is also available for corporate catering, intimate dinners, picnic lunches, in home cooking classes, girl’s night, we even host sip and stroke parties. Let us take care of your next event, or teach you how to be the hero of your next dinner party.

We are finally proud to announce the arrival of our corporate lunch program. Monday through Friday from 11am – 3pm, a chef of N’Joy Eats will deliver hand crafted lunches to your work place, office or home. Menus will be posted daily via instagram and Facebook. Email your orders in as quickly as possible and food will be delivered in the order it has been ordered.

This week’s Taco Tuesday Challenge winner is: April Wardlaw the_single_cook (Instagram/Twitter). These delicious fish tacos are healthy and filling. Congratulations April. These tacos are easy to make and will make amazing leftovers. Nom Nom Nom!

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Recipe:

Ingredients: (Makes 5-6 tacos)

1 6 oz container Plain Greek Yogurt (about ¾ cup)

1 teaspoon Honey

1 tablespoon Fresh Cilantro, finely chopped

1 teaspoon Fresh Lime Juice (about ½ a lime)

2-3 Cups Pre-Shredded Cole Slaw Mix

Salt & Pepper to taste

1 teaspoon Chili Powder

1 teaspoon Cumin

1 teaspoon Salt

½ teaspoon Oregano

½ teaspoon Garlic Powder

¼ teaspoon Cayenne Pepper

¼ teaspoon Black Pepper

1-2 tablespoons Extra Virgin Olive Oil

1 lb. Tilapia Filets

1 package 6” or 8” Flour Tortillas

Fresh Pico De Gallo, for topping (recipe follows)

Lime Slices and Cilantro for garnish

Directions:

To make slaw, whisk together Greek yogurt, honey, cilantro, lime and salt and pepper to taste in a bowl. Gently toss in 2-3 cups of the coleslaw mix, adding a little at a time until cabbage has completely been coated in the sauce. Set aside.

Next, set oven broiler to high. Wrap 6-8 tortillas in aluminum foil and place on lower rack in the oven to get warm.

In a small bowl, add the chili powder, cumin, salt, oregano, onion powder, cayenne pepper and black pepper and stir to combine. Place fish filets on a foil lined baking sheet and brush both sides of the fish with the extra virgin olive oil. Then rub both sides of the fish with spice mixture. Broil fish on high for 17-20 minutes, until firm. Remove the fish from the oven, squeeze the juice from half of a lime over the fillets and cut them into 3-4 inch chunks.

Lastly, remove the tortillas from the oven. To build the tacos, place 3-4 pieces of fish on a tortilla. Top with cilantro-lime slaw and some fresh pico de gallo. Serve with a slice of lime and a sprig of cilantro for garnish.

Pico De Gallo

Ingredients: (Makes about 2 Cups)

5 plum tomatoes, seeded, diced

½ cup red or white onion, finely chopped

2 tablespoons fresh chopped cilantro

Juice of ½ a Lime

Salt & Fresh Black Pepper, to taste

Directions:

After you have removed the seeds and diced your tomatoes, add them to a bowl. Then add the finely chopped onion and cilantro and stir to combine. Next squeeze half a lime over tomatoes and season liberally with salt and freshly cracked black pepper. Give mixture a final stir, cover and refrigerate for at least 30 minutes or overnight. Serve with tortilla chips or as a topping for tacos, quesadillas, burritos, eggs, you name it!

The Winner of the March 26h Taco Tuesday Challenge is Luis Morales guapomole (Twitter/Instagram)
Luis made a taco with bold flavor and simple ingredients. These tacos look like crowd pleasers to say the least. I can’t wait to see what else Luis has in store for us.

Crispy gochujang & garlic shrimp tacos
Crispy Taco Shell
– heat oil in deep frying pan, oil is ready when you can put a wooden tong or chopstick in and you see bubbles form.
– hold one end of corn tortilla with tongs and submerge half in the heated oil for 30 seconds, then flip tortilla and hold for another 30 seconds, making sure to use tongs to keep the shell open.
– place crispy taco shell on paper towel to drain

Heat oil in large skillet or wok. When oil is heated add minced garlic and half of the scallion. Stir while garlic & scallion sauté to keep from burning for 1 minute. Add shrimp, tossing in skillet/wok to coat with oil/garlic/scallion for 1 minute. Add heaping 1 tablespoon of gochujang or chili paste of preference. Reduce heat and toss shrimp to coat well, then remove from heat.

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I was able to experience a wonderful cooking lesson with Chef Brie. She showed up on time, dressed, and ready to work. During the lesson Chef displayed proper kitchen etiquette making sure things were sanitary and together. We made a delicious Italian style Mac n Cheese that had my taste buds jumping for joy. Chef was very thorough in her instructions and made sure that I was hands on with the process. The dish was made in a timely fashion and was EVEN BETTER THAN I imagined it to be. The passion and enthusiasm Chef Brie has for her craft made the experience even better. I could tell that she’s someone who enjoys cooking which made me enjoy cooking the dish. I am grateful that I got a chance to have come across such a great Chef. I recommend this service to anyone that wants to learn cook or brush up on their skills. I enjoy life, love laughter and Njoys Eat. -Dyamond Lejoi